date:Apr 01, 2014
According to Chr. Hansen, the market has long asked for a cheese culture to fulfil the special needs involved with producing Kashkaval and Provolone type cheeses. Traditionally, regular cultures for mozzarella cheese have been used in Kashkaval production, but now Chr. Hansen has launched the new DVS culture TCC-50. This new culture is designed to match the technical and qualitative requirements and to deliver a superior flavour profile to Kashkaval and Provolone type cheeses.
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